by: The Wooden Palate
The Wooden Palate was founded by Ryan Silverman (wood-worker to the stars) and his wife Eileen O'Dea (chef and yogi turned wood-worker). Eileen and Ryan design every board to last forever. Each board is tested for integrity by Ryan in the woodshop and further vetted by Eileen in the kitchen before sent to production. The Wooden Palate was born of the belief that every kitchen and home needs more bespoke wood pieces and that every chef should love the board on which they serve their creations.
Primarily we use North American White Oak and Ohio River Valley Black Walnut, but we will utilize any workable reclaimed wood we can get. We have to be very careful about the chemicals that can potentially be present in reclaimed woods.
With heavy use, any cutting board can pick up occasional foul odors & unwanted food remnants. With these tips, your luxurious necessities from The Wooden Palate will stay clean, fresh & presentable for generations to come.
CLEANING: Place your board in hot, running water. Don't be afraid to scrub it with soap & sponge or a scrub pad. Once the board has been thoroughly cleaned, allow it to air dry.
ODORS: Has your board picked up a funky smell after prolonged use? Sprinkle some course salt across the wood & rub it in with lemons for a boost of freshness!
DISHWASHERS: NO! Never. Absolutely not.
OILING: Before oiling, make sure to scrub thoroughly with soap and water. Dry completely. We recommend conditioning your board with food grade mineral oil. You can purchase this at most grocery stores (a starter bottle of oil is included with every board).
WIPE DOWN: After the board has begun to absorb the oil, remove the excess and let the board dry completely.
FREQUENCY: Clean & condition your board whenever it starts to look dry or "thirsty". This will be necessary more often in the beginning, then every couple of weeks after that
We use all-natural oils like beeswax, palm oil and mineral oil by themselves or in combination.